| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Schwartz, Schwartz2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Butter |
| 2 |
|
Spring onions – sliced |
| 2 |
|
Button mushrooms – sliced |
| 2 |
|
Eggs – size 3; separated |
| 1/2 |
ts |
Schwartz Basil |
|
|
A large pinch Schwartz Garlic Salt |
|
|
A large pinch Schwartz Ground Black |
|
|
; Pepper |
| 1/2 |
tb |
Parmesan Cheese |
INSTRUCTIONS
Melt 1 tsp butter in an omelette pan. Fry the onion and mushrooms until
softened. Place in a bowl with the egg yolks, 2 tsp water, Basil, Garlic
Salt and Ground Black Pepper and mix well. Place the egg whites in another
bowl and beat until stiff. Carefully fold into the yolk mixture.
Melt 1/2 tsp butter in the pan, pour the mixture in and cook gently for 4 -
5 minutes. Sprinkle with Parmesan cheese, place under a hot grill and
brown. Serve folded in two.
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